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Title:
STRETCHABLE CHEESE ALTERNATIVE PRODUCING METHOD
Document Type and Number:
WIPO Patent Application WO/2022/181809
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a cheese alternative producing technique with which it is possible to add improved stretchability to a cheese alternative containing vegetable protein and starch. A stretchable cheese alternative producing method including a step for treating a material composition containing vegetable protein and starch with protease provides a cheese alternative having improved stretchability.

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WO/2021/260543METHOD FOR THE BIOTECHNOLOGICAL PROCESSING OF MAIZE GERM FOR THE PRODUCTION OF SEMI-FINISHED PRODUCTS AND FOOD PRODUCTS
Inventors:
OKUDA KEITA (US)
Application Number:
PCT/JP2022/008082
Publication Date:
September 01, 2022
Filing Date:
February 25, 2022
Export Citation:
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Assignee:
AMANO ENZYME U S A CO LTD (US)
AMANO ENZYME INC (JP)
International Classes:
A23C20/02
Domestic Patent References:
WO2009001443A12008-12-31
WO2006135089A12006-12-21
Foreign References:
JP2016502868A2016-02-01
JP2018516078A2018-06-21
JPS59205940A1984-11-21
JPS4720381B11972-06-09
JPS49471A1974-01-05
JPS50155661A1975-12-16
JP2002199842A2002-07-16
JP2000333600A2000-12-05
US6086926A2000-07-11
Other References:
"Japan's Specifications and Standards for Food Additives"
Attorney, Agent or Firm:
TANAKA, Junya et al. (JP)
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